Crispy Shredded Beef Tacos

carlsbadcravings.com

Jennifer

subheading: BEEF AND TORTILLAS:

3 to 4 lb. boneless beef chuck roast trimmed of excess fat, cut into 7 to 8 pieces

1 ½ tablespoons vegetable oil

16 to 20 soft white corn tortillas or quality homemade (see notes)

subheading: SPICE RUB:

1 TBS EACH chili powder, ground cumin, coarse kosher salt (may sub ½ TBS table salt)

½ TBS EACH garlic powder, onion powder, smoked paprika

1 tsp EACH pepper, ground coriander

½ to 1 ½ teaspoons chipotle chili pepper (only 1 ½ tsp if you LOVE heat)

subheading: BRAISING LIQUID:

1 cup reduced sodium beef broth

1 cup mild salsa, medium if you like spicy

1 4 oz. can mild diced green chilies, don’t drain

2 tablespoons tomato paste

2 tablespoons lime juice

2 tablespoons brown sugar

1 to 3 teaspoons liquid smoke, depending on how “smoky” you like it

1 tablespoon beef bouillon granules, cubes or base (crush cubes)

1 tablespoon dried oregano

subheading: CILANTRO LIME RANCH (OPTIONAL):

1 cup sour cream or plain Greek yogurt

3 tablespoons mayonnaise

3 tablespoons lime juice

3 tablespoons milk

½ cup packed cilantro, finely chopped (measure before chopping)

2 to 4 tablespoons chopped pickled jalapenos, optional

½ tsp EACH garlic powder, onion powder, dried parsley, dried chives, dried dill

salt and pepper to taste

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